Here we are again, folks!
It’s another glorious day in the Adelaide hills and I’m off to Adelaide’s gem, the Adelaide Central Markets, so I thought I’d get organised early today.
We pick up our box on a Wednesday and a significant amount of yesterdays box went straight into a salad to enjoy with our bbq last night. This is a great time of year, because it means I get to send someone else outside to do the cooking!
The spring produce is truly wonderful – I just love the sweet little carrots and, with their tops on, the chooks get a treat as well. It is such a joy to get the first tomatoes of the season and the asparagus is lovely too, but the star this week really is the beetroot! It is just stunning so I have hunted down a recipe for you to use the beets and the leaves in one dish. The recipe uses baby beets, but I’m sure we can be flexible about that. It is from a book called “Feel Good Food” by Tony Chiodo (published by Hardie Grant & SBS) , who has worked at Mietta’s and with Jacques Reymond in Melbourne before training in Milan. It is a lovely book with loads of delicious fresh recipes.
Baby Beets and Beet Greens in Horseradish Salsa
500gms beetroot with leaves intact
250 gm yoghurt
4 cm know of fresh horseradish, finely chopped – or 1 Tbsp horseradish paste
Juice of 1 lemon
Zest of 1 orange
1 Tbsp extra virgin olive oil
1 tsp ground cummin
freshly ground black pepper
1 Tbsp coriander leaves.
Remove green leaves and soak in fresh water.
Scrub beetroot and cook in boiling water with a good pinch of sea salt for 20 minutes, until tender.
(Alternatively, lightly oil them, wrap in foil and roast until tender.)
Cool, peel and cut into quarters if using baby beets or chunks if using large.
Wash the greens well, blanch in boiling water for 3 minutes, then refresh immediately in cold water.
Whizz the yoghurt and all other ingredients, except the coriander leaves, until smooth.
Put the beets and leaves into a bowl, toss through the dressing and sprinkle with the fresh coriander leaves.